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A creamy, sweet, and tangy coleslaw that replicates the classic fast-food taste using finely shredded cabbage and carrots in a mayonnaise and buttermilk dressing. Perfect as a side for BBQs, sandwiches, or make-ahead meals.

  • Total Time: 4 hours 15 minutes (including chilling)
  • Yield: 8-10 servings 1x

Ingredients

Scale
  • 1 tablespoon onion, finely grated
  • 1/3 cup granulated sugar
  • 1/2 cup mayonnaise
  • 1/4 cup buttermilk (shaken before measuring)
  • 1/4 cup whole milk
  • 1 1/2 tablespoons white vinegar
  • 2 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 8 cups finely shredded or diced coleslaw cabbage (about 16 ounces)
  • 1/4 cup shredded carrot (optional if using pre-mixed coleslaw bag)

Instructions

  1. Finely shred the cabbage or use a pre-shredded coleslaw mix. Shred the carrot if using.
  2. Finely grate the onion (about 1 tablespoon).
  3. Shake the buttermilk container and measure 1/4 cup.
  4. In a large bowl, whisk together grated onion, sugar, mayonnaise, buttermilk, whole milk, white vinegar, lemon juice, salt, and black pepper until smooth.
  5. Taste the dressing and adjust salt, sugar, or lemon juice as needed.
  6. Add the shredded cabbage and shredded carrot to the dressing and toss until evenly coated.
  7. Cover the bowl and refrigerate for at least 4 hours, preferably overnight, to let flavors meld and soften the cabbage.
  8. Stir the coleslaw before serving to redistribute the dressing.
  9. If watery after chilling, stir and let rest for 30–60 minutes to allow cabbage to absorb liquid; if dry, add a splash of milk or buttermilk.

Notes

For best texture, finely shred the cabbage and grate the onion very finely to avoid large chunks and to mellow the onion flavor after chilling., Adjust dressing seasoning before chilling as flavors intensify over time., Avoid freezing as mayo and dairy dressings separate and ruin texture., Customize by adding cayenne pepper or hot sauce for heat, fresh herbs like dill or parsley, swap mayo for Greek yogurt or reduced-fat mayo for a lighter version, or use vegan mayo and plant-based milks for a vegan version., Add sweetness or texture with chopped apples, raisins, or thin bell pepper slices., Store in airtight container in fridge for 3 to 4 days, stirring before serving. Drain excess liquid or stir in mayo or buttermilk if separation occurs.

  • Author: Laura
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Side Dish

Nutrition

  • Serving Size: About 1 cup per serving
  • Calories: Approximately 150 calories per serving
  • Fat: Approximately 13 grams per serving
  • Carbohydrates: Approximately 10 grams per serving
  • Protein: About 1 gram per serving